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The loins are a classic in Mendoza. But the most popular is Papito Barloa. Bread, meat, sauce and homemade mayo. Suck your fingers.
Loin meat is surely the softest of all beef cuts. And, while eating it in a sandwich is something common anywhere in the world, in Mendoza we boast of having the real loin. Here to speak of “loin” is directly to speak of the cut of loin between two loaves. It's hardly conceivable to eat it on the plate. And the one who understands all this best is the restaurant popularly known as the “Papito” Barloa. A true Mendoza tradition.
“ Papito” Barloa offers you a rich and cheap loin. Just like that. With few hygiene and safety standards, but with an authentic taste. The meat is cooked on the coals, with open grill . One can take a seat inside, recently opened after a fire, but that, instead of taking advantage of it to give it a better face, rebuilt it exactly the same. Or, to avoid the smoke from the grill, you can sit on the sidewalk, somewhat tight, but feeling one more from the area, one more from the department of Las Heras. The sandwich, then, consists of bread, meat, ketchup and a truly characteristic homemade mayonnaise and recipe kept under seven keys. Because it is, in short, the hallmark of the place.
The “Daddy” Barloa goes all. The most and the least well-off. Families, singles, divorcees, friends and even enemies, because on more than one occasion some quarrel ruined the good food of those present. However, their taste and price make these loins a guaranteed satisfaction.
The owner is an older man, Humberto Barloa, the “Daddy”. 30 years ago he was seen selling grilled loins on a bridge in a typical neighborhood house. But, in the 90s, he settled where he is today, on the corner of San Martín y Morales, Las Heras. From that moment and in that place, the real father of all the loins works. And it does it all year round from Monday to Monday, until 4 in the morning.
Publication Date: 27/10/2019